When available i prefer to make
this soup with a nice hearty white
fish like snapper.This is a
bouillabaisse recipe I designed to
accommodate an abundance of salmon
available to me while working in a
small sandwich shop on Vancouver
island. Ingredients like bay leaf,
thyme, and leek are omitted as i
felt they would clash to much with
some of the more unconventional
substitutions. The avocado puree
garnish is a substitute for the
more classical 'rouille' sauce the
French would use and brings a
colour contrast to the dish while
highlighting some of the flavours
most commonly associated with west
coast cuisine. Like any good
seafood dish a recipe for
bouillabaisse is flexible as to
what seafood is most fresh and
available on any given day!
